By Prue Leith
The traditional Brazilian moqueca stew is made with fish and is lovely. But when I made it with mushrooms instead, I thought it better. The strong flavours of the peppers, tomatoes, garlic and fried plantain rather overwhelm the seafood, but the mushrooms have the oomph to hold their own. It makes a good lunch dish, rather like a substantial soup. I like it with rice or mashed potatoes. But in Brazil it was served on its own and we ate it with a spoon.